Chicken Teriyaki
2 servings
40 minutes
Teriyaki chicken is an exquisite dish of Japanese cuisine that combines tender meat with the caramel sheen of a cult sauce. This recipe originates from Japanese gastronomic tradition where teriyaki is a cooking method that involves coating ingredients in a sweet-salty marinade and baking them to perfection. The fried chicken fillet infused with the aromas of soy sauce, ginger, and sweet notes acquires an appetizing glaze. A side of golden potatoes, fresh tomatoes, and crispy onions complements the flavor, creating a balance of textures. Garnished with sesame and herbs, teriyaki chicken is not just a dish but a gastronomic journey where every detail plays its part. Perfect for dinner, it delights lovers of rich flavors and Asian cuisine.
1
Season half a chicken fillet with salt and pepper, and fry until golden in vegetable oil. Brush the skin with half of the teremki sauce and bake in the oven for 7-8 minutes at 180 degrees.
- Poussin (young chicken): 500 g
- Salt: 2 g
- Ground black pepper: 3 g
- Teriyaki sauce: 40 ml
2
In a pan, separately fry the potatoes cut into wedges until golden brown, add sliced red onion and leek. Finally, add halved cherry tomatoes, sauté briefly, and add chopped dill.
- Boiled potatoes: 50 g
- Sweet red onion: 10 g
- Leek: 20 g
- Cherry tomatoes: 50 g
- Dill: 2 g
3
Place the garnish on one side of the plate, the chicken on the other, and drizzle with the remaining teriyaki sauce. Sprinkle with sesame and garnish with corn.
- Teriyaki sauce: 40 ml
- Sesame seeds: 3 g
- Lamb's lettuce (mache): 5 g
